What is it?
A woody, perennial herb with fragrant, evergreen, needle-like leaves and native to the Mediterranean region.
Warm, piney fragrance, with a pungent, earthy flavour.
What does it pair well with?
Slow-cooked stews, marinades, lamb, veal, sardines, mushrooms, onions and spinach. For dessert, it can perfectly boost apple pies or citrus salads.
Packed with vitamin C, vitamin B6, thiamine, folate, as well as minerals like magnesium, calcium, copper, iron, and manganese. It has abundant antioxidants. The herb has high dietary fiber and is is low in cholesterol and sodium.
Ratio for converting fresh herbs to dried herbs
3 tsp fresh = 1 tsp dried
How to store
Store the bundle in an airtight container or resealable bag in your crisper drawer
The herb was considered to be sacred by ancient Romans, Greeks, and Egyptians. Greek scholars were known to twine rosemary in their hair when studying for exams in the hope of aiding their memories. French hospitals burned rosemary to purify air and prevent infections. In England rosemary was also believed to offer protection from the plague.